A look at local food discoveries, whether it’s a particular dish or an ingredient, often with one or more recipes.
Continuing our exploration of Argentine blue cheeses… El Criollo Queso Azúl – elaborated using Penicillium roqueforti, produced in roughly 2.5kg wheels, in Buenos Aires province. Foil wrapped, no rind. Very white. Well mottled with medium blue-green mold. Aromas of butter and fresh herbs. Semi-soft, slightly creamy, with bits of crystallization. Fresh, buttery and herbal flavors,… Read More Case-O’Azúl #2
The new dish of the week, and still a work in progress… It may have gotten overly complicated – I started playing with this dish for my recent broccoli post – the idea of a broccoli pesto (blanched and shocked broccoli florets processed with toasted Brazil nuts, garlic, dried peperoncinos, olive oil, salt and pepper.… Read More The Pleasant “Pop” of a Pomegranate Seed
I’ve been fitting in hamburger reviews here and there as part of my Bite Marks series and prior to that in whatever I happened to name my casual dining out. But I thought it might be time for another concentrated look at one of our favorite expat casual meals. The original one was, wow, almost… Read More Another Hamburguesa Round-Up
Okay, that was short-lived. Doing these alphabetical explorations as classes didn’t work – for two reasons. First, I heard back from the couple of folk who attended the first two – I guess it just hadn’t clicked in that these would be experimental, i.e., that some stuff might not be totally worked out, and that… Read More “B” is (also) for Brócoli
In which I wander about, trying one foodstuff or another, and introduce you to places new, remind you of places old, recommend or warn, and generally natter on. Sometimes it’s the little things, like a moist, delicious carrot cake topped with thick, rich, creamy frosting (albeit slightly more sugary than I personally prefer), along with… Read More Bite Marks #14
Over the last couple of weeks I’ve been playing around with new versions of ceviche, and have a trio of presentations that we were quite happy with at the various dinners. First up, a simple whitefish ceviche – lenguado and mero – or sole and grouper – cured for roughly 30 minutes in our “basic… Read More Three New Takes on Ceviche
In rapid succession eleven days ago, we fired off our ingredient choices – ginger from Jennifer, lamb from Kevin, blue cheese from me. Yes, Kevin picked lamb before, but that was a year ago, let’s see what we can do with it this time around. Jennifer doesn’t like blue cheese she informs us. Embrace the… Read More On the Lamb
I had so much fun with the new vegetable cookery class last week, that I started thinking, maybe I should work my way through all the vegetables available here, and stay on the “A”s – but, I’d already put the progression through the alphabet out there, I can always go back later and play with… Read More “B” is for Berenjena